Clean the shrimps and keep the shells. Cook the bisque. Shrimps bake in oven for 10-15 minutes at 200°C.

Cut vegetables and add to the pot with hot olive oil, thyme, shrimps and shells. Fry to a lightly golden color. Then add tomato paste and fry 3 more minutes. Add cognac and fire. Wait until all alcohol evaporate.

Add warm water to a pot to close all the ingredients. Add salt and pepper. Bring to a boil. Reduce the fire to a minimum one and cook for about 1,5-2 hours.

When bisque is ready put everything to a blender and blend on high speed until purée. Then strain everything through a sift. It have to be just fluid stock. Then sift to another pot one more time.

For each 150 ml of bisque add 54 g of sour cream and 50 ml of cream and brink to a boil. Salt and pepper on taste. Enjoy with shrimps, diced cucumber and fresh thyme!